4 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
1 teaspoon sweet smoked paprika
1 butternut pumpkin, peeled and diced
70 grams pine nuts, toasted
sea salt and freshly ground pepper
2 handfuls rocket leaves
½ cup chicken or vegetable stock
hot cooked orecchiette to serve
extra virgin olive oil for drizzling
Heat the oil in a sauté pan and cook the onion, garlic and paprika until soft. Add the pumpkin, season and cook until tender and golden but not falling apart.
Stir in the pine nuts, rocket and stock and toss until wilted. Add the hot orecchiette and gently combine. Serve immediately.
Panty Note: Orecchiette is a type of pasta from Puglia, shaped like a small ear (in Italian “ear” is “orecchio”). Each orecchietta is about 2 cm and looks like a small white dome with a thinner centre than edge and a rough surface.